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RECIPE VAULT » Cinnamon Rolls


Anna of New Orleans, LA

The cinnamon rolls are fluffy like traditional cinnamon rolls, rather than dense like other gluten-free ones I've made in the past. They're not too sweet, either. I would use the dough to make other things as well, such as Mardi Gras king cake, with a couple of tweaks. I successfully cut the recipe in half (but measured/weighed everything very precisely), used unsweetened almond milk instead of rice milk, and used almond milk instead of silk creamer in the glaze. I also used half currants, half walnuts in the filling.

Nicole of Rochester, NY

I think the taste is excellent, it's nice to have these types of treats again! The recipe itself was very easy to follow also, and the ingredients were all things I had in my pantry! Also, I added raisins to mine.

Carolyn of Brooklyn, NY

I loved how easy it was to make these! Despite being gluten free for almost 10 years, this was my first time baking from scratch—and I was a little intimidated by the process. An avid baker pre-diagnosis, I found the idea of GF baking, with its flour mixing, xanthan gum, etc., a bit overwhelming and irksome, but decided to jump in when I received this recipe testing assignment. Thanks for the nudge!

Cinnamon Rolls

  • Makes 16
  • Prep time: 20 minutes
  • Cook time: 18 minutes
  • 1 packet (.25 ounces) active dry yeast 
  • 3⁄4 cup milk or nondairy milk, warmed 
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1/3 cup vegetable oil
  • 1 large egg, at room temperature
  • 1 cup white rice flour
  • 1⁄2 cup tapioca flour
  • 1⁄4 cup potato starch
  • 2 teaspoons xanthan gum
  • 1⁄4 teaspoon baking soda
  • 2 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • Gluten-free nonstick cooking spray 
  • 1⁄2 cup (1 stick) plus 3 tablespoons unsalted butter or buttery sticks, softened
  • 2 tablespoons ground cinnamon
  • 1⁄2 cup raisins or pecans (optional)
  • 1 cup confectioners’ sugar
  • 3 tablespoons half-and-half or nondairy coffee creamer
  1. In a small bowl, combine the yeast and warm milk; set aside until frothy, 5 minutes. In the bowl of a standing mixer, combine 1⁄4 cup sugar and 2 teaspoons vanilla with the oil and egg. Pour in the yeast mixture. Mix on low speed for 10 seconds. Add the rice flour, tapioca flour, potato starch, xanthan gum, baking soda, baking powder and salt; mix on medium speed for 1 minute. Spray the inside of a large bowl with cooking spray. Using a rubber spatula, transfer the dough to the prepared bowl, cover and set aside in a warm place until dough has expanded in size, 1 to 3 hours.
  2. 2 While the dough is rising, in a medium bowl and using a fork, combine the remaining 3⁄4 cup sugar, 3 tablespoons softened butter and the cinnamon.
  3. 3 Preheat the oven to 375°. Coat a 9-inch square pan with cooking spray. On a silicone mat or sheet of wax paper, press the dough into a 15-by 9-inch rectangle. Scatter the cinnamon mixture over the dough. Top with raisins or pecans, if using. Starting with a long side, roll the dough into a log. Spray a serrated knife with cooking spray and cut the log into 16 equal pieces. If the knife begins to stick to the dough, spray again. Transfer the rolls to the pan and bake until golden, about 18 minutes. Let cool slightly.
  4. 4 Using an electric handheld mixer, beat together the confectioners’ sugar, remaining 1⁄2 cup butter, half-and-half and remaining 1 teaspoon vanilla. Continue beating until smooth. Drizzle the glaze over the warm cinnamon rolls.


1 Roll: CALORIES 191; FAT 7.2 g (sat 1.1 g, mono 3.5 g, poly 2.1 g); PROTEIN 1.2 g; CARBS 30.7 g; FIBER 0.8 g; CHOLEST 11.6 mg; IRON 0.6 mg; SODIUM 202 mg; CALCIUM 58 mg


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